Roasted Squash with Pearled Sorghum and Chick Peas
Instructions
Preheat oven to 425 degrees F and line two rimmed baking sheets with parchment paper. Spread squash cubes over parchment and drizzle with a bit of olive oil; toss to coast well; sprinkle with a bit of kosher salt.
Place baking sheets into preheated oven and roast squash for 30-35 minutes, or until nicely browned on the bottom, rotating pans between racks and also front to back. I usually begin checking squash for doneness after about 35 minutes, as squash can vary in how quickly it cooks.
Add chickpeas to sheet pans of squash at about the 25-30 minute mark, drizzling with a bit of olive oil, or just tossing with squash cubes, if desired, continuing to roast squash and chick peas together. Squash is done roasting when it’s fork-tender and very golden brown. Remove from oven to the counter to cool slightly.
Meanwhile, prepare pearled sorghum in chicken broth according to package directions. (I cook mine like this: 1 cup pearled sorghum to 4 cups chicken broth. Cool on high power in electric pressure cooker for 10 minutes with a 10 minute natural release. Drain sorghum and it’s ready to eat!)
To serve, spread cooked pearled sorghum over a platter, top with roasted squash and chick peas. Drizzle with lime juice, as desired, and season to taste with freshly ground black pepper and kosher salt. Serve at once!
Notes
Cutting a big ol' squash is HARD! Make light work of this tough veggie by cutting off both ends of the butternut squash. Pop it in the microwave for about 5-6 minutes. When it comes out, it will be just tender enough to peel it with a vegetable peeler and chop it into cubes! (this works with any tough squash)